GLAZED LEMON POUND CAKE

Steps:

• CAKE:.
• Preheat oven to 350°, with rack in lowest position.
• Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
• In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.
• In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans; smooth tops.
• Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
• Cool 15 minutes in pan.
• Turn out cakes onto a rack; cool completely before glazing.
• Set rack with cakes over a baking sheet lined with waxed paper.
• GLAZE:.
• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable).
• Add more sugar or lemon juice, as necessary, to achieve desired consistency.
• Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
• Lovely! Enjoy!